Honey Glazed Chicken and Chorizo Skewers

Add the olive oil, oregano, cumin, paprika and salt to a large bowl, then squeeze in the juice of 1 lemon and crush or grate in two large cloves of garlic. Season with a little pepper then give it a stir and coat the chicken pieces in the marinade. Cover and place in the refrigerator for 4 hours.

If you're short on time you can marinade for 30 minutes, however, a longer marinade will create more tender and flavourful chicken pieces

If you're using bamboo skewers, soak them in water for 20 minutes before making your skewers so they don't burn, then cut the chorizo into thick slices (around 1cm or 1/2 inch thick) and push on alternate pieces of chicken and chorizo.

A large skewer will hold around 4 large pieces of chicken and 4 slices of chorizo

To make the glaze, add the honey, cider vinegar, dijon mustard and smoked paprika to a small bowl and mix it together, then set aside.

Heat the bbq/grill and cook the skewers over indirect heat (i.e. not over the coals) with the lid on for around 15-20 minutes, turning every 5 minutes or so to get an even cook.

You can also use a griddle if you're cooking indoors, just keep turning them frequently until the chicken is cooked through

When your chicken is nearly ready brush the glaze onto the skewers and cook for a further 3-5 minutes to allow it to caramalise.

Once ready remove from the bbq/grill and serve immediately with a side salad and some flatbreads if you wish.